Sticky toffee puddings were always winter favourite in our household growing up, and the warm rich datey goodness still brings back the most nostalgic memories. This is a healthier take on the classic, a dairy and gluten free recipe without any compromise on flavour.
A spooky (slightly morbid!) but incredibly delicious dessert for all the family. These eerie chocolate mousse pots have a raw fruit and nut soil topping, graveyard cookies and a decadent 5 ingredient plant based chocolate mousse!
It's September, a time of new beginnings, fresh starts and back to school for the kids! This September many of you will also return to work. The need for lunch time ideas and on-the-go snacks is back with a bang, so we have created a feel good yet comforting treat to ease you back into life ; Bunny Bars aka Carrot Cake Flapjacks!
Ingredients 1 cup hazelnuts 1 tbsp maple syrup (optional) 1 pinch of himalayan pink salt Method Roast the hazelnuts in the oven at 150° for about 20 minutes. Keep an eye on them and shake them about the tray every few minutes. Take them out of the oven and rub them in between a kitchen towel to remove the skins. (Don’t waste the skins – Keep them for sprinkling on bircher muesli or for adding to veggie burgers) Pour the naked hazelnuts into a high-speed blender, like a nutribullet, and blitz for a few minutes. Every 20-30 seconds stop the...